Black-Peppered Chicken Spaghetti

Introduction

This one-skillet dish combines tender chicken, al dente spaghetti, and a black pepper–cream sauce that coats every strand. It takes about 40 minutes from start to finish and serves five, making it reliable for weeknight dinners or meal prep that reheats well.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 5

Ingredients

• 1 pack (800 g) spaghetti noodles
• 1 L water
• 5 tbsp oil, divided
• 6 cloves garlic, crushed and minced
• 1 green capsicum, cut into 8 pieces
• 1 red capsicum, cut into 8 pieces
• 1 big onion, minced
• 100 ml cream
• 6 chicken fillets, cut into 2 cm pieces
• 25 g black pepper
• 2 tbsp salt
• 2 tbsp parsley

Instructions

1. Bring the water to a boil in a pot. Add the spaghetti and 2 tbsp oil. Boil for 10 minutes, then drain the spaghetti, reserving some cooking water.
2. Boil the chicken in salted water until the color changes. Drain the chicken.
3. Heat the remaining oil in a non-stick skillet. Add and fry the garlic, capsicum, and onion.
4. Add the drained chicken, cream, black pepper, salt, and parsley. Stir until well-combined.
5. Add the spaghetti, and toss together until well-mixed.
6. Serve hot.

Variations

Add mushrooms: Slice 200 g of cremini or button mushrooms and fry them with the garlic and capsicum. They contribute earthiness and bulk without changing the sauce balance.

Use chicken thighs instead of fillets: Thighs stay moister through reheating and have more flavor, though you may need an extra minute or two of boiling to ensure they are fully cooked.

Swap capsicum for zucchini: Cut zucchini into thin half-moons and fry them until just tender. They absorb the cream sauce differently, giving a lighter, fresher finish.

Increase black pepper to 30 g: If you prefer a more assertive pepper bite, add the extra amount in step 4. Taste as you go—black pepper intensity varies by grind.

Finish with fresh lemon juice: After tossing everything together, squeeze half a lemon over the finished dish and toss again for a subtle acidity that brightens the cream.

Tips for Success

Reserve pasta cooking water before draining. You’ll have it on hand if the final dish looks too thick; a splash or two loosens the sauce and helps it coat the noodles evenly.

Don’t skip the parboiling of chicken. Boiling it first in salted water seasons it throughout and ensures it is cooked through before it goes into the skillet, preventing dry or undercooked pieces in the final toss.

Add cream off the heat or on low. Once you pour the cream into the skillet with the hot chicken and peppers, keep the flame low and stir constantly. High heat can cause the cream to separate or break.

Taste the sauce before adding spaghetti. The salt in the pasta water, the boiled chicken, and the measured salt in the seasoning can build quickly. Add the spaghetti, taste, and adjust salt if needed.

Toss gently but thoroughly in step 5. Use two forks or tongs to lift and turn the spaghetti so every strand picks up the sauce without breaking the noodles.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. The sauce will thicken as it cools; this is normal.

Reheat on the stovetop over medium heat in a wide skillet, stirring often and adding a splash of water or broth (2–3 tbsp) to loosen the sauce back to a coating consistency. Heat through for 3–5 minutes until steaming. Alternatively, microwave individual portions in a bowl, covered loosely, for 2–3 minutes, stirring halfway through.

FAQ

Can I use boneless, skinless chicken breasts instead of fillets? Yes. Chicken breasts and fillets are the same cut; use whichever is easier to find. Cut them into 2 cm pieces as directed and follow the same boiling time.

What if I don’t have fresh parsley? You can omit it entirely—the dish is still complete—or substitute with 1 tbsp of dried parsley added in step 4, or 2 tbsp of fresh chives or dill if you have them on hand.

The sauce looks too thin after I add the spaghetti. What do I do? Simmer the whole dish uncovered on medium heat for 2–3 minutes, stirring often. The cream will reduce slightly and coat the noodles better. If it becomes too thick, thin it with a tablespoon of pasta cooking water and stir.

Can I make this ahead and reheat it later? Yes, and it’s practical for meal prep. Cook the entire recipe, cool it to room temperature, store it in an airtight container in the fridge, and reheat on the stovetop as described in Storage and Reheating. The texture remains good for 3 days.